Crispy Garlic Parmesan Roasted Carrot Fries

These roasted carrot fries are golden, herby, and crisp around the edges, all without breadcrumbs or frying. Coated in a simple garlic-parmesan blend with almond flour and baked until tender, they’re the perfect low-carb veggie side. Naturally gluten-free, keto-friendly, and totally addictive.

Print Recipe

PREP: 10

COOK: 25

TOTAL: 35

Servings: 2 servings

Course: Side Dish, Snack

Cuisine: American, Gluten-Free, Keto, Low-Carb

Ingredients

4-5 medium carrots peeled and cut into thick sticks
2 tbsp olive oil or avocado oil
3 tbsp almond flour
2 tbsp grated parmesan cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp dried parsley or Italian seasoning
Salt and black pepper to taste

Instructions

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Peel carrots and slice into thick, even sticks.
In a large bowl, toss the carrots with olive oil.
In a separate bowl, combine almond flour, parmesan, garlic powder, onion powder, paprika, herbs, salt, and pepper.
Sprinkle the seasoning mix over the oiled carrots and toss again to coat well.
Spread carrots in a single layer on the baking sheet, giving them space.
Bake for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
Let cool slightly before serving. Enjoy warm, with or without your favorite dip.

Notes

For a nut-free version, try sunflower seed meal in place of almond flour.
Swap parmesan for nutritional yeast to make it dairy-free.
Broil for the last 2–3 minutes for extra crispiness.
These also work great in the air fryer, cook at 200°C (400°F) for 12–15 minutes, shaking halfway through.

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